- 210g FLOUR
- 2tsp BAKING POWDER
- 1/4tsp SALT
- 225g SUGAR
- 225g DORSET STRAINED YOGHURT
- 4 EGGS
- 2tsp GRATED LEMON ZEST
- 1/2tsp VANILLA
- 100g BUTTER
- 170g FRESH OR FROZEN BLUEBERRIES
Preheat oven to 180°C. Line a loaf pan with parchment paper and coat with non-stick cooking spray or butter.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together sugar, DSY, eggs, zest, and vanilla. Add the dry ingredients bit by bit, whisking to incorporate after each addition.
Fold in butter and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated. If using frozen blueberries, leave them in the freezer right up until now, fold them in with as few strokes as possible.
Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. If the top appears to be burning cover it with some aluminium foil.
Remove from the oven and cool in the pan for 10 minutes.
Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.